Name: Roasted Spiced Chickpea Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup cooked chickpeas; 1 tsp onion powder; 1 tsp garlic powder; 2 tsp smoked paprika; 1/4 tsp turmeric; 1/4 tsp black pepper; 1 tsp italian seasoning; salt; 1 tbsp tahini; 1 tsp dijon mustard; 1 tsp white vinegar; salt; black pepper; water ((until you reach desired consistency)); 3 cups chopped lettuce; 1/2 cup chopped red bell peppers; 1/4 cup pitted olives ((optional))

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Crispy oven roasted chickpeas & creamy tangy tahini dressing are topped on a crunchy bed of lettuce. Made in under 20 minutes after prep!

The secret to this simple salad is the protein – crispy roasted chickpeas. This pantry-friendly ingredient is a lifesaver especially because you can get them in a can at an affordable price while also being a healthy source of protein. They’re also incredibly easy to get. You could also soak them overnight and pressure cook them for a few minutes, if time allows you to.

They’re also perfect for sprinkling over soups, buddha bowls or simply snacking on them (I finished so many right after they were out of the oven). You can check out my Thai Coconut Ramen Recipe for another meal idea that uses these crispy chickpeas as a topping.

Check out my Thai Coconut Ramen that also uses these crispy chickpeas as a topping.

The flavour also lies in the seasoning – I’ve used smoked paprika, garlic powder, onion powder, turmeric, black pepper, salt and Italian seasoning. Spray it with some olive oil and you’re good to bake it! So crunchy, crispy and full of flavour.

The Secrets to Get Them Crispy

Here are my pointers to get your chickpeas ultra crispy:

Bake them long enough – It’s important to experiment and bake them for slightly longer so that after they cool outside, it’s ends up being really crispy. If the baking time is shortened, the crispy factor might be missed.
Wipe the chickpeas with a damp paper towel – This is to drain any moisture that can extend the time needed for the chickpeas to get crispy.
Consume immediately – These are good to be stored but they won’t remain crispy for a long time. They are the crispiest when served immediately!

Time to Build a Salad Bowl!

Here is what you need to make this roasted chickpea salad:

Chickpeas – Both canned and freshly cooked chickpeas work
Olive Oil – I used Avocado Olive Oil
Seasonings – smoked paprika, garlic powder, onion powder, turmeric, black pepper, salt and Italian seasoning.
Good Quality Tahini – to make the dressing ULTRA CREAMY!
Crunchy vegetables – romaine lettuce, red bell peppers
Hint of Tang – olive or sundried tomatoes

Find the full recipe below to make this crunchy, creamy and easy peasy salad.

Print Recipe

Roasted Spiced Chickpea Salad

These crispy oven roasted chickpeas topped on a crunchy bed of lettuce and creamy tangy tahini dressing.

Prep Time20

Cook Time20

Total Time40

Course: Salad

Cuisine: Fusion, Western

Keyword: chickpeas, dressing, salad

Servings: 2

Ingredients

Roasted Spiced Chickpeas

1 cup cooked chickpeas
1 tsp onion powder
1 tsp garlic powder
2 tsp smoked paprika
1/4 tsp turmeric
1/4 tsp black pepper
1 tsp italian seasoning
salt

Tahini Dressing

1 tbsp tahini
1 tsp dijon mustard
1 tsp white vinegar
salt
black pepper
water (until you reach desired consistency)

Salad

3 cups chopped lettuce
1/2 cup chopped red bell peppers
1/4 cup pitted olives (optional)

Instructions

Preheat over to 220C. Rinse chickpeas and lay them on a baking tray.
Combine all spices to coat the chickpeas evenly.
Bake for about 15-20 minutes, flipping them halfway (make sure they don’t burn!).
Make the creamy dressing – combine tahini, dijon mustard, white vinegar, salt, black pepper, water.
On a bed of lettuce, add chopped red bell peppers, tahini dressing, chickpeas and give them a good mix! And serve!